Name: Fricassée de Lapin aux Artichauts (Fricassée of rabbit with artichokes)
Yield: Serves 4
Cuisine: British
Ingredients: 100 g/4 oz carrots, sliced; 100 g/4 oz onions, sliced; 1 rabbit, cut into serving pieces; 1 bottle of dry white wine; salt and freshly ground pepper; 4 large globe artichokes, trimmed to leave only the bottoms, washed and cut into 6; 25 g/1 oz plain flour; 50 g/2 oz bayonne ham, diced; 20 button onions, peeled; 100 g/4 oz duck fat; 1 bouquet garni; 3 garlic cloves, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1 rabbit, cut into serving pieces
1 bottle of dry white wine
100 g/

Method

In a bowl, combine the wine, carrots, sliced onions, garlic and bouquet garni. Put in the rabbit pieces and leave to marinate for 12 hours.

Drain the marinated rabbit and pat dry. Heat the duck fat in a large shallow saucepan, put in the rabbit pieces and seal on all sides. Add the button onions and ham, and cook over medium heat for 5 minutes, then sprinkle on the flour and cook for an

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Ingredients

Method

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